Homemade salsa:  For many years my husband and I would buy Jack’s salsa from the store.  Jack’s salsa uses fresh ingredients, and the flavor is a great combination of tomatoes, peppers, onions and other herbs.  We hadn’t thought about making homemade salsa.  I enjoy growing my own tomato and green pepper plants each year in my garden.  However, I had never tried making my own imitation version of Jack’s salsa.  And by the end of the growing season, I usually find myself crying “Oh No Another Tomato!” Searching for ways to preserve my tomato crop.  Thus, I created this recipe for imitation Jack’s salsa.  I researched the ingredients and came up with a recipe that passes the side-by-side taste test. You can adjust the level of spiciness by leaving all the seeds in the jalapeno peppers, but the recipe below creates a mild version of salsa.

Tomatoes:  For best results I use Roma or San Marzano tomato as they create a less watery salsa.  Other options are to do a fifty-fifty mix of my vine ripe and Roma tomatoes and keeps the water level of the salsa down.

Green Pepper:  Use a standard green bell pepper.

Jalapeno Peppers:  I use Jalapeno Peppers (2,500-8,000 Schoville Heat Units (SHU) for this and remove the seeds from one of the peppers.  We like a mild sauce, and this is truly a mild version of the sauce.  To make it spicier you can leave all the seeds in both peppers.  If you are going for more heat the next step would be a Serrano pepper 10,000 to 23,000 SHU.